These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

127 related articles for article (PubMed ID: 38540810)

  • 1. Influence of Long-Chain Amylopectin on Physicochemical and External Digestion Properties of Glutinous Rice in Zongzi.
    Li G; Chen L; Xu F; Liu F; Chen M; Zhong F
    Foods; 2024 Mar; 13(6):. PubMed ID: 38540810
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Molecular causes for the increased stickiness of cooked non-glutinous rice by enzymatic hydrolysis of the grain surface protein.
    Li H; Yang J; Yan S; Lei N; Wang J; Sun B
    Carbohydr Polym; 2019 Jul; 216():197-203. PubMed ID: 31047057
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The increased stickiness of non-glutinous rice by alkali soaking and its molecular causes.
    Zhang N; Wen Y; Yan S; Mao H; Lei N; Li H; Wang J; Chen H; Sun B
    Int J Biol Macromol; 2019 Aug; 135():394-399. PubMed ID: 31145949
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice.
    Li H; Yan S; Yang L; Xu M; Ji J; Mao H; Song Y; Wang J; Sun B
    Food Chem; 2021 Mar; 341(Pt 2):128202. PubMed ID: 33038806
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Susceptibility of glutinous rice starch to digestive enzymes.
    Guo L; Zhang J; Hu J; Li X; Du X
    Carbohydr Polym; 2015 Sep; 128():154-62. PubMed ID: 26005151
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Quality characteristics of semi-glutinous japonica rice cultivated in the middle and lower reaches of the Yangtze River in China.
    Zhu Y; Xu D; Chen X; Ma Z; Ma H; Zhang M; Liu G; Wei H; Zhang H
    J Sci Food Agric; 2022 Jul; 102(9):3712-3723. PubMed ID: 34893992
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Research on the Relationship between the Amylopectin Structure and the Physicochemical Properties of Starch Extracted from Glutinous Rice.
    Wang B; Xu J; Guo D; Long C; Zhang Z; Cheng Y; Huang H; Wen P; He H; He X
    Foods; 2023 Jan; 12(3):. PubMed ID: 36765989
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains.
    Li H; Prakash S; Nicholson TM; Fitzgerald MA; Gilbert RG
    Food Chem; 2016 Apr; 196():702-11. PubMed ID: 26593544
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean.
    Morina F; Hirota S; Takahama U
    Int J Food Sci Nutr; 2020 Sep; 71(6):715-725. PubMed ID: 31986936
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Long-term straw return improves cooked
    Yang S; Chen L; Xiong R; Jiang J; Liu Y; Tan X; Liu T; Zeng Y; Pan X; Zeng Y
    Food Chem X; 2023 Dec; 20():100965. PubMed ID: 38144815
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Functions of gum arabic and soybean soluble polysaccharide in cooked rice as a texture modifier.
    Ishihara S; Nakauma M; Funami T; Nakaura Y; Inouchi N; Nishinari K
    Biosci Biotechnol Biochem; 2010; 74(1):101-7. PubMed ID: 20057116
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The retrogradation properties of glutinous rice and buckwheat starches as observed with FT-IR, 13C NMR and DSC.
    Lian X; Wang C; Zhang K; Li L
    Int J Biol Macromol; 2014 Mar; 64():288-93. PubMed ID: 24360894
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Three
    Nakano T; Crofts N; Miura S; Oitome NF; Hosaka Y; Ishikawa K; Fujita N
    Int J Mol Sci; 2023 Feb; 24(4):. PubMed ID: 36835139
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Genetic diversity of the
    Muto C; Ishikawa R; Olsen KM; Kawano K; Bounphanousay C; Matoh T; Sato YI
    Breed Sci; 2016 Sep; 66(4):580-590. PubMed ID: 27795683
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Importance of both leached and residual starch molecular structures in determining cooked rice texture at different rice-to-water cooking ratios.
    Yi X; Yu W; Liu H; Li C
    Int J Biol Macromol; 2024 Feb; 258(Pt 2):129040. PubMed ID: 38154711
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Autoclaved rice: The textural property and its relation to starch leaching and the molecular structure of leached starch.
    Li H; Yu L; Yu W; Li H; Gilbert R
    Food Chem; 2019 Jun; 283():199-205. PubMed ID: 30722862
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Pancreatin-induced liberation of starch/cyanidin 3-
    Takahama U; Park J; Ansai T; Hirota S
    Int J Food Sci Nutr; 2022 Feb; 73(1):39-48. PubMed ID: 33978532
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Starch fine molecular structures: The basis for designer rice with slower digestibility and desirable texture properties.
    Li C
    Carbohydr Polym; 2023 Jan; 299():120217. PubMed ID: 36876819
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Washing rice before cooking has no large effect on the texture of cooked rice.
    Li H; Yang J; Gao M; Wang J; Sun B
    Food Chem; 2019 Jan; 271():388-392. PubMed ID: 30236691
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Starch molecular structure: The basis for an improved understanding of cooked rice texture.
    Li H; Gilbert RG
    Carbohydr Polym; 2018 Sep; 195():9-17. PubMed ID: 29805029
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.